Feijoada is a traditional bean and meat stew popular in Portugal and Brazil. It is made with beef or pork and beans, and originated in Portugal before being introduced to Brazil. Feijoada is similar to other European bean-based stews and was originally considered peasant food, but is now served in fine restaurants. The ingredients and side dishes vary by country and region.
Feijoada is a traditional bean and meat stew that is very popular in Portugal and Brazil. The dish takes its name from feijão, the Portuguese word for “beans”. Feijoada is made with beef or pork, which can be fresh or salted. The beans used can be white kidney beans, kidney beans, or black turtle beans.
Pronounced “fay’-zho-ah’-dah,” the dish originated in Portugal, specifically in the Extremadura, Beira and Trás-os-Montes regions. Due to Portuguese colonial influences in the New World, feijoada was later introduced to Brazil. It became so popular there that it is now considered the national dish of that country.
Feijoada is similar to European bean-based stews such as French cassoulet, Italian ribollita, and Spanish fabada. With its humble ingredients and rustic presentation, feijoada was originally thought of as peasant food. It was a favorite among enslaved Africans in Brazil and other Portuguese colonies. Since the 19th century, however, feijoada has been served in fine restaurants, often as a lunch special.
Traditional feijoada is cooked in a heavy clay pot. To tenderize the meat and fully integrate the beans with the other components, the ingredients must be cooked slowly over the course of several hours. The result is a thick, hearty stew with a rich, savory flavor.
The ingredients used to make feijoada vary by country and region of origin. In Portugal the stew is prepared with fresh pork or beef and, in some recipes, with sausages. In Portuguese coastal regions, it is made with white beans; in inland regions, it is made with red beans. Other ingredients may include greens such as tomatoes, carrots and cabbage, along with aromatic flavoring agents such as onions, garlic and bay leaves.
In Brazil, feijoada is made with salted pork or beef such as bacon, ham, smoked sausages, or dried meat. It can also be made with variety meats such as feet, ears, and tails. Black turtle beans are most commonly used in Brazilian feijoada.
The side dishes of feijoada also vary according to the country or region of origin. In Portugal, it is typically served with rice and assorted sausages. As a condiment, a spicy sauce such as piri-piri may be served on the side. In Brazil, it is served with rice and farofa, a dish made from toasted cassava flour. Bunch greens, sliced oranges, and fried plantains can also be served as an accompaniment to Brazilian feijoada.
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